We love pumpkin this time of year: pumpkin pie, pumpkin lattes, pumpkin cheesecake.

That pumpkin love reminded us of this pumpkin cornbread muffin recipe from The Pit in Raleigh, which appeared two years ago in our monthly Specialty of the House recipe. Try this on your Thanksgiving menu.

Here’s a list of some of our other Thanksgiving-worthy recipes that can be found on our recipe site: nando.com/therecipe.

Spoon batter into muffin tin, about two-thirds full. Slam muffin tin down on kitchen counter several times to release air bubbles. Place in the oven and bake for 20 to 25 minutes, turning pan 180 degrees after first 10 minutes. The muffins are done when an inserted toothpick comes out clean and the tops are set.